Grilled Cheese and Veggie Jumble with Cilantro Chimichurri

If you’ve never tried grilling cheese, prepare to be amazed. This firm, salty cheese holds its shape when pan-fried, developing a golden crust while staying soft inside. Paired with a vibrant mix of roasted sweet potatoes, red onion, fresh tomato and creamy avocado, every bite is a delightful contrast of textures and flavors.

A quick homemade chimichurri made with cilantro, garlic, chili and lemon ties everything together with a bright, herby kick. This dish is perfect for a quick weeknight dinner that feels special without much fuss.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 ounce Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and position rack in the middle. Wash and dry all produce. Peel sweet potatoes and dice into ½-inch pieces. Halve and peel the red onion, then cut into ½-inch wedges.
2. On a baking sheet, toss sweet potatoes and onion with a drizzle of olive oil and a pinch of salt and pepper. Roast until browned and tender, about 25 minutes, tossing halfway through.
3. Meanwhile, dice the Roma tomato. Finely chop cilantro; set aside 1 tablespoon in a large bowl. Mince garlic until you have 1 teaspoon. Halve the lemon. Halve, pit and peel avocado, then dice. Mince the chili pepper (remove ribs and seeds for less heat).
4. In a small bowl, combine remaining cilantro, ½ teaspoon cumin, a pinch of minced garlic and a pinch of chili to taste. Add a squeeze of lemon and a generous drizzle of olive oil. Season with salt and pepper and adjust garlic, chili, lemon or oil to achieve a loose, drizzling consistency. Set chimichurri aside.
5. Cut half of the grilling cheese into ⅓-inch-thick slices (save remaining for another use). When sweet potatoes and onion are nearly done, heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add cheese slices and cook until browned, 1-2 minutes per side.
6. To the large bowl with reserved cilantro, add roasted sweet potatoes and onion, diced tomato, avocado, a squeeze of lemon juice and a pinch of remaining chili (to taste). Toss gently to combine. Divide the veggie jumble between plates, top with grilling cheese slices and drizzle with chimichurri. Serve immediately.

Recipe Tips

FAQ

What is grilling cheese?

Grilling cheese is a firm, semi-soft cheese that doesn’t melt completely when heated, making it perfect for pan-frying. It has a salty, savory flavor and a satisfying squeaky texture.

Can I use a different cheese?

Yes, you can substitute halloumi or queso blanco, which have similar high melting points. Avoid soft cheeses like mozzarella as they will melt too much.

How do I store leftovers?

Store the veggie jumble and cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat the veggies in a skillet or microwave and pan-fry the cheese fresh for best texture.